Save on Pinterest

Cranberry Pavlova

I was looking for a good desert for Christmas. One that was different than pumpkin and apple pie. I still wanted it to have a holiday feel. This is a great holiday dessert because the colors and taste remind me of the season. —Veronica Gantley, Norfolk, Virginia
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    10 servings

Ingredients

  • 6 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1-1/2 cups sugar
  • TOPPING:
  • 2 cups fresh or frozen cranberries
  • 2/3 cup confectioners' sugar, divided
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.
  • Add the cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
  • Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.
  • In a large saucepan, combine the cranberries, 1/2 cup confectioners' sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat.
  • In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form.
  • Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.
Nutrition Facts
1 slice: 254 calories, 9g fat (5g saturated fat), 33mg cholesterol, 58mg sodium, 42g carbohydrate (38g sugars, 1g fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate